Chicken Curry
Servings: 4
Calories: 330kcal
Ingredients
- 300 grams Chicken Breast
- 2 Onions - Cubed.
- 4 Garlic Cloves - Sliced.
- 10 grams Ginger - Or 1½ tsp of grated ginger.
- 100 grams Tomato paste
- 150 grams Tomato Passata sauce - Or three medium tomatoes.
Spices
- 1 1/2 tsp Kashmiri chili powder
- 1 tsp Cinnamon powder
- 1/2 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Cumin seeds
- 1 tsp Black pepper powder
- 1 tsp Nutmeg powder
- ½ tsp Mustard seeds
Condiments and Others
- 3 tbsp Ghee - or Butter
- 200 ml Coconut milk
- 4-5 Kokum leaves.
- 1 tsp Brown Sugar
- 1 ½ tsp Apple Cider Vinegar
- 3-5 Curry leaves
Instructions
- Sauté: Heat oil in a pot; sauté onions and garlic until golden (5-7 minutes). Add spices, kokum, and curry leaves; cook for 1-2 minutes.
- Simmer: Stir in tomato paste; cook for an additional 2-4 minutes. Add tomato passata, coconut milk, and chicken cubes with water; simmer for 20 minutes.
- Serve: Garnish with chopped parsley and serve with rice or naan. Enjoy!
Nutrition
Calories: 330kcal | Carbohydrates: 17g | Protein: 16g | Fat: 24g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 982mg | Potassium: 765mg | Fiber: 3g | Sugar: 7g | Vitamin A: 433IU | Vitamin C: 26mg | Calcium: 65mg | Iron: 4mg